Doughnuts are the pinnacle of guilty pleasures, and all the more satisfying when you make them yourselves at home. I've taken the slightly healthier route with this recipe, choosing to bake them (so you can eat more without feeling guilty). Grab yourself a doughnut baking tray and give it a go, you can produce some seriously delicious results. Don't be afraid to change it up by putting your own spin on flavours and garnishes.
RECIPE BY: Sam Goodwin
MAKES: 12 large, or 20 small
PREPARATION: 15 minutes
COOKING: 10 minutes
INGREDIENTS
DOUGHNUT
- 90 grams unsalted butter
- 60 grams coconut oil
- 150 grams caster sugar
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 2 tsp matcha powder
- 2 cup all purpose flour
- 1 cup buttermilk
WHITE CHOCOLATE GLAZE
- 100 grams white chocolate
- 30 grams unsalted butter
- 2 tsp icing sugar
- 2 tbsp water
TO GARNISH
- toasted coconut flakes
- chopped pistachio nuts
HOW
Preheat oven to 180 degrees celcius (fan-forced). Lightly grease doughnut baking tin(s).
Using a stand-mixer, cream the butter, coconut oil, & sugar until pale, fluffy & smooth.
Add the eggs one at a time, ensuring the first is well incorporated before adding the next. Beat well to combine.
Add the baking powder, baking soda, salt, & vanilla. Beat to combine.
Meanwhile, sift flour & matcha into medium sized mixing bowl.
Reduce stand-mixer speed to low, gradually add 1/3 of the dry ingredients & buttermilk to the butter mixture. Continue to alternatively add 1/3 of each of the wet & dry ingredients until all are well incorporated, and a smooth batter consistency is achieved.
Pipe the batter into pre-prepared doughnut baking tins, ensuring you leave 1cm of clearance from top of pan to allow for rising.
Bake doughnuts for 10 minutes, or until golden brown & skewer is removed clean from centre. Once removed from oven, allow to cool for 5-10 minutes before turning out onto cooling rack.
Meanwhile, whilst doughnuts are baking make the glaze by adding all ingredients into small glass mixing bowl. Microwave for 30-second increments, stirring between each, until all ingredients are melted & well combined.
Dip the top of each cooled doughnut into warm glaze and then transfer to cooling rack to allow excess to run off.
Garnish each doughnut with desired toppings & dust lightly with matcha. My recommendation for garnish is toasted coconut, or roughly chopped pistachios, but get experimental & let me know your favourites!
TIPS
- Coconut oil can be substituted for an equal weight of unsalted butter if it's unavailable.
- Buttermilk can be substituted for an equal volume of regular milk, plus 1 tbsp of lemon juice